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Huevos Rancheros Recipe

Name: El Charro Mexican Restaurants Huevos Rancheros Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 count large eggs; 2 oz cooked ham, diced; 1 cup salsa ranchero (store-bought or homemade); 1 tbs cooking oil or butter; 1 tsp salt; 0.25 tsp black pepper; 1 tbs fresh cilantro, chopped; 0.25 cup optional shredded cheddar or queso fresco; 0.5 cups long-grain white rice (uncooked); 1 cups water; 0.25 tsp salt; 0.5 tsp vegetable oil; 0.5 cups cooked pinto or black beans (canned, drained and rinsed or homemade); 0.25 cups onion, finely chopped; 0.5 tsp garlic, minced; 0.25 tsp cumin; 0.25 tsp salt; 2 tbs water or broth; 0.5 tsp oil; 2 count corn or flour tortillas; 2 count lime wedges; 1 tsp hot sauce (optional)

Inspired by El Charro Mexican Restaurant

Time35m

Serves1

3 eggs cooked with ham & salsa ranchero. Served with rice, beans, & tortillas.

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Ingredients

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Eggs & Toppings

3 count Large eggs

2 oz cooked ham, diced

1 cup salsa ranchero (store-bought or homemade)

1 tbs cooking oil or butter

1 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Fresh cilantro, chopped

1/4 cup optional shredded cheddar or queso fresco

Rice

1/2 cups long-grain white rice (uncooked)

1 cups water

1/4 tsp Celtic sea salt

1/2 tsp Tuscany sunflower oil

Beans

1/2 cups cooked pinto or black beans (canned, drained and rinsed or homemade)

1/4 cups Onion, finely chopped

1/2 tsp Garlic, minced

1/4 tsp Cumin

1/4 tsp Celtic sea salt

2 tbs Water or broth

1/2 tsp oil

Tortillas & Garnish

2 count corn or flour tortillas

2 count Lime wedges

1 tsp hot sauce (optional)

Method

Rice

Cook rice

Rinse 1/2 cup long-grain rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 1 cup water, 1/4 tsp salt, and 1/2 tsp oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Beans

Warm and season beans

Heat 1/2 tsp oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until softened. Add 1/2 tsp minced garlic and cook 30 seconds until fragrant. Add 1/2 cup cooked beans, 2 tbsp water or broth, 1/4 tsp ground cumin, and 1/4 tsp salt. Stir and cook 3–4 minutes until warmed and slightly saucy. Mash lightly with the back of a spoon for a creamier texture if desired. Keep warm on low.

Eggs & Toppings

Prepare salsa (if using fresh/homemade)

If making a quick homemade salsa ranchero: warm 1 cup prepared salsa or use canned. If using raw tomatoes, roast or sauté them first and blend with onion, garlic, jalapeño, and cilantro to make ~1 cup salsa. Heat the salsa gently in a small saucepan until simmering, then reduce to low so it stays warm.

Cook ham

Heat 1 tablespoon oil or butter in a nonstick skillet over medium heat. Add 2 oz diced cooked ham and sauté 1–2 minutes until edges begin to brown and heated through. Push ham to one side of the pan.

Cook eggs

Increase heat to medium-high if needed. Add a little oil/butter if pan is dry. Crack 3 eggs into the skillet (one by one into separate spots) and cook to your preference: for sunny-side up, cover and cook 2–3 minutes until whites set but yolks still runny; for over-easy, cook 2 minutes then carefully flip and cook 30–45 seconds more; for scrambled, beat eggs with 1/4 tsp salt and 1/8 tsp pepper and scramble with the ham until just set. Season eggs with remaining salt and 1/4 tsp black pepper.

Assemble with salsa

Spoon warmed salsa ranchero over and around the eggs (about 1/2 to 3/4 cup total depending on preference). Sprinkle optional 1/4 cup shredded cheese over the eggs and salsa and cover for 30–60 seconds to melt cheese slightly. Finish with 1 tablespoon chopped cilantro.

Tortillas & Plating

Warm tortillas

Warm 2 tortillas on a dry skillet over medium heat about 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap in a damp paper towel and microwave 20–30 seconds.

Plate the dish: place warm tortillas on the side or folded under the eggs, add the cooked rice (about 1/2 cup) and warmed beans (about 1/2 cup) next to the eggs. Garnish with lime wedges and hot sauce on the side. Serve immediately while eggs and salsa are hot.